With the guidance and expertise of Spring Creek Farm, Pork Chop will teach the art of butchery. The pros, Greg and Andy, will demonstrate on one half hog and then you, along with the other participants, will take apart the second. Think of it as the real nose-to-tail experience. Also included will be a sausage-making demonstration, refreshing beer provided by Farmery Estate Brewery, samples from Spring Creek Farm and a takeaway of 7-10 lbs of local, pasture-raised pork. BYOA – Bring your own apron that is.
As this is a fundraising event, a $60 charitable tax receipt will be provided for all ticket purchases.
The Food Studio
3200 Roblin Boulevard